Recent articles

with Fresh Biscuits

Posted on December 04, 2017

Lamb Stew with Biscuits is a perfect meal on a cold fall or winter day. Filled with vegetables and succulent morsels of lamb, this stew will warm you from the inside out. Lamb and red wine pair perfectly to create a deep flavor bringing a unique savoriness to this stew that you won't find with beef.

Comfort Food – Asian Cuisine Style

Posted on November 27, 2017

Katsudon;
also known as a Pork Cutlet Bowl is a delicious comfort food featuring a fried
pork cutlet on a bed of rice with caramelized onions, egg, and a special sauce
on top. This version is slightly disassembled and no less delicious. Served
with an Asian-style BBQ Bloomin’ Onion and on a bed of fresh sticky rice, this
delightful recipe will make it onto your comfort food list for sure.

Miniature Beef Burgers

Posted on November 23, 2017

Classic Beef Sliders are a delicious and fun way to eat hamburgers. Pile them high with your favorite toppings, try new flavor combinations, and like potato chips, you can’t have just one. Use Napoleon’s Gourmet Slider Maker to press your own perfectly proportioned patty. For added deliciousness, don’t forget to brush the buns with butter and grill them up nice and toasty before serving.

Build Your Own Butterball

Posted on November 16, 2017

Making a perfectly moist turkey for Thanksgiving dinner isn't as terrifying as you may think. Using your grill and a rotisserie, you too can have perfectly prepared poultry. Try using this nearly foolproof recipe - Butter Injected Rotisserie Turkey - for a homemade "butterball" style turkey, injected with butter and honey. The skin is crisp and the meat is tender. I originally made this recipe in 2014 for Thanksgiving. Since then, using the techniques in this recipe, I've been able to make some pretty incredible turkeys, and not just for Thanksgiving, but many other holidays like Christmas, Easter, or just because.

A Hawaiian Delicacy

Posted on November 06, 2017

A few things happened this weekend. The biggest thing being that the clocks turned back to “standard time”. Knowing that it would be very dark (far too early) I wanted to eat something fun, something bright, something tropical to make me think of sunshine and sandy beaches. That’s where Loco Moco comes in. What is Loco Moco you ask? It’s a Hawaiian delicacy that gained its name from some college kids before gaining popularity. It can be found at pretty much any café in Hawaii. It’s a delicious hamburger patty that is served on a bed of rice, topped with a fried egg and loads of gravy.

Hunks of heavenly beef

Posted on October 31, 2017

After a photoshoot was rained out, I had these delicious, GIGANTANORMOUS T-Bone steaks that needed to be eaten. Inspired by their sheer density I decided that there was nothing one of these steaks (which will feed 2 to 4 people) need more than some smoke. I made some Smoked Triple Thick T-Bone Steaks by seasoning them fairly simply with salt and pepper, then slowly reverse seared using the Napoleon Smoker Tube to add a wreath of smoke from oak wood chips. The flavor was meaty, and subtle with a smoky finish that satisfied. This steak didn’t come off tasting like any old rack of ribs, but a tender, juicy feast fit for a king, or queen.

A Healthier Alternative

Posted on October 30, 2017

One of the most loved appetizers of all time is the deep fried Blooming Onion. Only thing is that there are a couple problems inherent in making them. They’re deep fried, so there are all of the calories, and they’re breaded, so some people will end up missing out on the deliciousness. Not so with these BBQ Bloomin’ Onions! Gluten-Free, and not deep fried, but barbecue baked to beautiful deliciousness, these BBQ Bloomin’ Onions are gloriously caramelized on the grill. If done correctly, the onion flavor deepens and becomes sweet. Serve with a delicious steak, or as an appetizer.

Indian Inspired Lamb Curry

Posted on October 24, 2017

It’s that time of year when you want hearty meals with delicious ingredients; meals that make you feel cozy while you eat them. I made this Lamb Keema with Grilled Curry Potatoes because, not only did it sound delicious when I read about it, but it personified cozy meals. Imagine a thick and spicy lamb stew with tangy yogurt on top of a slice of perfectly grilled potato.

Smoky Morsels of Saucy Meat

Posted on October 17, 2017

You know what burnt ends are. I have yet to make them (they’re on the list I swear!) However I happened to have a butt load – this is an actual unit of measurement – of pork belly waiting for me to turn it into something incredibly delicious. These Pork Belly Burnt Ends are so incredible; I am seriously salivating while I type this! Crispy, smoky, tender, flavorful, saucy, there is literally nothing these morsels of meat are not.

with Sweet Pea Risotto

Posted on October 11, 2017

I originally made this BBQ Duck with Sweet Pea Risotto in August of 2011. The whole thing turned into a disaster. My timing was a disaster; I had never cooked duck before and didn’t know that it wasn’t just like chicken. Since then, I have tried duck several more times to much success. So much success, I decided to revisit this recipe that I dubbed “oh no! Duck.” to see if I could make it again successfully.